It is vegan, it is vegetarian, it is gluten free… but ultimately it is good! This veggie chili got the stamp of approval from the pickiest, veggie hating, meat eating guy out there. Thankfully, this midwestern boy of mine loves his beans and takes his vegetables cooked.
The Carried Away Vegetable Chili
vegan, gluten free, dairy free
½ cup quinoa
1 Tbsp olive oil
1 small onion
3 cloves garlic, minced
1 large carrot, peeled and chopped
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 green bell pepper, chopped
2 cans black beans
1 can red kidney beans
1 can garbanzo beans
2 cans diced tomatoes
1 can tomato sauce
1 Tbsp soy sauce
¼ cup spiced rum
1 Tbsp ground cumin
1-3 tsp chili powder (depends on your taste)
pepper, to taste
In a medium sauce pan bring 1 cup of water with ½ cup quinoa to a boil. Cook over medium heat for about 15 minutes, until all the water is absorbed.
In a large pot, add olive oil, garlic and onions and cook until tender (about 5 minutes). Add the carrot, zucchini, yellow squash, bell pepper, and soy sauce and cook another 10 minutes or until all the veggies are tender.
Add the black beans, kidney beans, garbanzo beans, tomato sauce, diced tomatoes and stir. Then add in the quinoa, the rum (optional!), and seasonings – the cumin and chili powder. Simmer on low for 30-45 minutes and serve warm.
As my future father-in-law said, this will make enough to feed the Russian army, so we will be enjoying this pot of chili the rest of the week! This would also be a great recipe to feed a crowd… maybe for a super bowl party this weekend! Ultimately, I am just elated that Wes got some veggies in yesterday and actually asked for seconds :)